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    Spanish Chorizo Question

    Hey all! Here's a quicky for y'all. I made 5 lbs of Spanish chorizo about 4 weeks ago. It has been air curing in my closet without any attempt to regulate the temperature and humidity. The sausage does have curing salt #2 (1tbs) in it and a considerable amount of red wine for acidity. Here's the...
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    • Thread
    • fermented sausage newby sausage spanish chorizo
    • Replies: 2
    • Forum: Drying/Dehydrating
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